Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil

A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak, tangy feta, and summery basil, this salad is bound to become a staple of your weekly repertoire.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven; set aside to rest for 5 minutes.

Step: 3

Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.

Step: 4

Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette; toss to combine.

Step: 5

Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.

Per Serving: 501 calories; protein 35.9g; carbohydrates 16.9g; fat 33.3g; cholesterol 99.1mg; sodium 1427.3mg.

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